Pan Fried Gyoza
Gyoza are Japanese dumplings filled with a savory mixture of ground pork and cabbage wrapped in thin dough and cooked until crispy on the bottom. The combination of pan frying and steaming creates a wonderfully textured dumpling that is crispy underneath and tender on top.
Japanese pan fried dumplings with a juicy pork and cabbage filling that are crispy on the bottom and soft on top.
Nutrition per serving
Ingredients
main
filling
seasoning
cooking
Instructions
Make the Filling
Combine ground pork, finely chopped napa cabbage, minced garlic, soy sauce, and half the sesame oil in a bowl. Mix thoroughly until everything is well incorporated and the mixture is uniform. Chill in the refrigerator for 10 minutes to help the flavors meld.
Fold the Gyoza
Place a gyoza wrapper in your palm and add one teaspoon of filling to the center. Dampen the edges with a little water and fold the wrapper in half. Pleat the front edge of the dumpling toward the back to seal securely. Repeat with remaining wrappers and filling.
Pan Fry and Steam
Heat remaining sesame oil in a non stick skillet over medium high heat. Arrange gyoza flat side down in a single layer and fry for 2 minutes until golden brown on the bottom. Add a quarter cup of water to the pan and immediately cover with a lid to steam for 5 minutes.
Finish and Serve
Remove the lid and allow any remaining water to evaporate completely. Continue cooking for 1 additional minute until the bottoms are crispy again. Slide gyoza onto a plate crispy side up and serve with soy sauce or ponzu dipping sauce.
Substitutions
Common mistakes
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